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Cake submitted by Anne C. from Galway, Ireland
I wanted to make a special cake for my son's First Holy Communion, but didn't want a plain white cake. So I thought of how bright and vibrant my child's personality was and just decorated the cake with this in mind.
As it's May, I also had the coming of spring in mind - so it's a combination of bright colors and flowers.
My cake comprised two tiers of light fruit cake, baked in 9" and 7" round tins respectively.
The recipe for the fruit cake is as follows (for the 9" tin): 10 oz soft butter, 10 oz caster sugar, grated rind of 1 orange, 6 eggs, 14 oz plain flour, 1 tsp. baking powder, 2.5 tsp. mixed spice, 8 oz currants, sultanas and raisins, 3 oz dried apricots, chopped. Baking time between 3.25 and 3.75 hours.
The method for this cake is very simple. Put all ingredients in a bowl and mix together with a wooden spoon. When mixture is well mixed, spoon into a lined tin.
Bake in the centre of the oven, testing with a toothpick near the 3 hour mark if the centre of the cake is cooked. Remove from the oven and let cool slightly. Remove from tin, and leave to cool on a wire rack.
For the decoration, I covered both cakes with marzipan, using strained apricot jam as an 'adhesive' to the surface of fruit cake. I then colored several packets of sugar paste icing, and put each color in a separate plastic bag to prevent them drying out.
Next I covered each cake with colored sugar paste icing, and began to cut out the narrow strips of different colored icing for the bottom cake. When the strips were in place, secured to the colored icing with a dab of plain tap water.
I placed the top cake in position securing it with 4 toothpicks. Decorated it with diamond shaped sugar paste and flowers, as well as using letter cutters to cut out the name of my son for the top.
I finished the cake using royal icing from a piping bag, just to highlight my son's name and the flowers on the top.